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Meats Recipes -
Veal Escalope with Lemon and Pine Nuts Recipe
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Meats Recipes
-
Veal Escalope
with Lemon and Pine Nuts Recipe
Ingredients
Serve
4
-
75 g/3 oz plain
flour
-
4 x
175 g/6 oz veal
escalope
-
50 g/2 oz
butter
-
1 tablespoon olive oil
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75 g/3 oz pine nuts
-
grated rind and juice of
1 lemon
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75 ml/3 fl oz Chicken Stock
-
handful of parsley, finely chopped
-
salt and pepper
Method:
-
Season the
flour with salt and pepper. Dip the escalope into the
seasoned flour, coating them evenly all over.
-
Heat the
butter and oil in a frying pan. When it is foaming, add
the escalope and cook for about 3
minutes on each side until golden.
-
Sprinkle the pine
nuts into the pan and stir until golden. Add the lemon
rind and juice, chicken stock and parsley and season to
taste with salt and pepper.
-
Bring to the boil and mix
well. Serve immediately.
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